Chicken Enchilada Casserole
A warm and comforting Chicken Enchilada Casserole, perfect for family dinners or gatherings with friends.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Ingredients
Scale
- 2 cups Cooked Chicken, shredded or diced
- 8–10 Tortillas (corn or flour)
- 2 cups Enchilada Sauce
- 2 cups Cheese, shredded (Cheddar, Monterey Jack, or a mix)
- 1 medium Onion, diced
- 1–2 Bell Peppers, diced
- 1 cup Black Beans, optional
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the diced onion and bell peppers in a skillet with olive oil until soft and fragrant.
- Shred the chicken and add it to the skillet with the onions and peppers.
- Add 1 cup of enchilada sauce, stir to combine, and let it simmer.
- Layer a baking dish with enchilada sauce, tortillas, chicken mixture, and cheese. Repeat layers and finish with tortillas, sauce, and cheese on top.
- Bake covered for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let it rest for 10 minutes before serving.
Notes
For serving, garnish with fresh cilantro, diced avocado, or squeeze of lime. Pair with a salad or Mexican rice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Casserole, Enchiladas, Comfort Food, Chicken, Mexican